To make the egg rolls, stir together the avocado, sun-dried tomato, red onion, remaining cilantro, and salt.

Place some of the filling in the center of one of the egg roll wrappers.

Fold one corner up one quarter of the way over the filling. Brush the remaining corners and edges with the beaten egg, fold over the left and right sides, then fold the top corner over all and press to seal.

Repeat with the remaining wrappers.

Deep-fry the egg rolls in 375°F oil for 3 to 4 minutes, until browned.